Yeast-Free Fried Rice!

We are almost a week into our second month of yeast -free dieting so I thought now would be a great time to share a recipe!  If you’ve found yourself missing Chinese take-out, this yeast- free version of fried rice is sure to please. Even my finicky fiancé enjoyed it!

       Ingredients:

-          1 head of cauliflower florets

-          1 small onion, minced

-          2 eggs

-          1 large carrot, diced

-          1 tablespoon of grated ginger

-          2 tablespoons of chopped cilantro

-          1 tablespoon of dried basil (Or 2 tablespoons of fresh)

-          1 tablespoon of chopped mint

-          2 tablespoons of coconut oil

-          1 cup of broccoli, chopped

-          Salt

-          Black pepper

-          Paprika

 

 

 

 

 

 

 

 

Directions:

Pulse the cauliflower in the food processor until the pieces are small and resemble rice. Chop the remaining ingredients and set aside.

Heat a large skillet (I used a cast iron), over medium heat. While your skillet is heating whisk the eggs together with salt and pepper and make a thin flat omelet. Remove the omelet from the pan, let cool, and set aside. Then in the same pan bring to heat the coconut oil. I turned my temperature up to about medium-high. Add the onion and carrot. Once the carrots soften a bit add the broccoli, salt, pepper, and a little paprika. Cook until the broccoli is fork tender, and then add the cauliflower. Season the dish with more salt, pepper and a bit more paprika if you’d like, then cover and cook for 5 minutes until the cauliflower is soft. Beware of over cooking because the cauliflower can turn mushy.

The last step is adding the dried basil and the fresh chopped herbs, stirring everything together and serving as either a side dish or as its own meal! This dish would be delicious with shrimp, chicken, pork or beef stirred in also!

 

 

 

 

 

 

 

 

 

Hope you all enjoyed my version of yeast-free fried rice!

 

 

 

Article Comments

  1. Yay! This sounds great! Just started yeast free on Tuesday. I’m confused about carrots though — thought they were not allowed on the yeast-free diet?

    • Phyllis, you can substitute many other vegetables in place of the carrots if you have just started your diet. If you began your diet on January 16th, at the start of Yeast Free With Me, and would like to start slowly adding certain foods back you may leave the carrots. A few other delicious substitutions would be scallions, celery, or eggplant! Hope you enjoyed the recipe!

        • Debbie, those cupcakes were DELICIOUS! Here is the recipe.

          1 cup Sweet-n-Natural
          1 ½ cups applesauce (unsweetened)
          ½ cup butter
          2 eggs
          2 ½ cups oat or almond flour
          1 tsp. ground cinnamon
          1 tsp. baking powder
          ½ tsp. baking soda
          ½ tsp. sea salt
          ¼ tsp. ground nutmeg

          Heat oven to 350 degrees. Line muffin pan with paper baking cups. In large bowl, beat Sweet-n-Natural, applesauce, softened butter and eggs with electric mixer until smooth and creamy. On low speed, beat in flour, cinnamon, baking powder, baking soda, salt and nutmeg until well blended. Divide batter evenly among muffin cups. Bake 25 – 35 minutes or until toothpick can be inserted and come out clean. Remove from muffin pan and allow to cool for at least 30 minutes.

          *Makes 24 muffins

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